Instructions: 1. In a large pot of boiling water, cook rotini for 8 to 10 minutes or until tender but firm; drain. Rinse under cold running water; drain. In a serving bowl combine pasta, tomatoes, kidney beans, corn, coriander and green onions.

2. In a bowl combine bbq sauce, vinegar, molasses and chile pepper (if using); whisk well. Pour dressing over salad; toss to coat well. Garnish with crumbled tortilla chips. Serve.

VARIATION: Omit crumbled tortilla chips. Serve the salad with a low-fat cheddar cheese quesadilla.

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